Banana Tapioca Pudding:

1. Bring a pot of water to a roaring boil. Add tapioca pearls and cook, stirring occasionally, until almost, but not quite, cooked.

2. Meanwhile, bring banana puree, milk, and sugar to a boil in a separate pot. Once tapioca is almost cooked, strain into a tamis. Rinse well with cold water. Add to pot with puree mixture and finish cooking. Pour into hotel pan and let cool overnight.

2. When cool, blitz to a fine powder in a food processor. Using a tamis, tap onto a greased tray and bake. Cut out circles while warm.

Smoked Caramel Ice Cream:

42.3 oz/1200 g granulated sugar, divided

8.4 oz/240 g unsalted butter

33.8 liq oz/1 lt heavy cream

84.5 liq oz/2.5 lt milk

1 vanilla bean, split

14 oz/400 g egg yolks

0.8 oz/24 g smoked sea salt

1. Caramelize 2.2 lb/1 kg of the sugar. Deglaze with the butter. Add the cream, milk and vanilla bean. Make an anglaise with the yolks and remaining 7 oz/200 g sugar. Strain through a fine-mesh sieve and add sea salt.

2. Cool over an ice bath, mature and churn.

Caramelized Pecans:

12.3 oz/350 g granulated sugar

7 oz/200 g water

17.6 oz/500 g pecans

0.7 oz/20 g unsalted butter

Bring sugar and water to 244°F and stir in pecans. Continue to stir past crystallization, until mixture caramelizes. Deglaze with butter and pour onto Silpat. Cool.

Plating:

Bananas

1. Place the cooled Banana Tapioca Pudding into a pastry bag. Pipe 4.5 oz/130 g into the base of the coupe. Tap to level out the pudding.

2. Break the Green Tea Matcha Chiffon into 3 small pieces and place on top pudding. Cut a banana into 3 0.4”/1 cm cubes, sprinkle lightly with sugar and glaze with a blowtorch until a deep golden brown color is achieved. Place randomly on top of the pudding. Break 3/4 of the Caramelized Pecans into smaller pieces and sprinkle on top of the pudding. Using a small quenelle spoon, quenelle one scoop of the Smoked Salted Caramel Ice Cream and place off-center on top of the pudding. Light a smoke gun with a small amount of hickory chips (it’s important to use this type), fill the glass with smoke and then quickly seal the glass with the Caramel Chocolate Tuile. Serve immediately.